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Nutrition Final Flashcards

1
Q

infants and young children, pregnant women, older adults, immunocompromised people, and etc have this in common

A

more likely to get foodborne illness

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2
Q

eating a mixture of different food groups and foods within each group

A

variety

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3
Q

measurement of the calories in the food compared to the weight of the food

A

energy density

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4
Q

can be contaminated with botulism spores and should never be fed to infants under one year

A

honey

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5
Q

amount of energy a food item provides when eaten

A

calories

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6
Q

microbes grow rapidly when temp of food is between 40F to 140F

A

danger zone

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7
Q

eating right amounts of all food

A

moderation

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8
Q

revised every 5 years, set of recommendations that include consuming more fruits, vegetables, and whole grains while limiting sodium and added sugars

A

dietary guidelines for americans

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9
Q

understand functions of nutrients, develop recommendations, and learn about the role of nutrition in promoting health and preventing disease

A

scientific method

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10
Q

process when food is broken apart, releasing nutrients and other food components they contain

A

digestion

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11
Q

pregnant women are 10-20% more likely to get sick from this, found in raw milk, deli meats, hot dogs, etc

A

listeria

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12
Q

reference values for intake of nutrients used on food labels. consumer can apply 5-20 rule to determine if it is high or low

A

daily value

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13
Q

bacteria in this part of the GI tract help break down fiber

A

large intestine

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14
Q

analysis of measures include anthropometric, biochemical, clinical, and dietary data

A

nutrition assessments

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15
Q

what to do to keep food safe at home

A

clean, separate, cook, chill

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16
Q

result of consuming excess or insufficient amounts of energy or nutrients

A

malnutrition

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17
Q

secretes enzymes to digest food

A

pancreas

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18
Q

eating a healthy proportion of nutrients to maintain health and prevent disease

A

balance

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19
Q

likelihood of toxicity increases as intake rises above this

A

upper limit recommendation

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20
Q

illustrates appropriate proportions of food

A

myplate

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21
Q

site of most digestion and absorption

A

small intestine

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22
Q

peristalsis of the food bolus starts here

A

esophagus

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23
Q

eating the most nutrients in the calories consumed

A

nutrient density

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24
Q

nutrient intake recommendation is used as a goal when RDA does not exist

A

adequate intake (AI)

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25
science of how the body uses the food we eat for growth, metabolism, repair, and the study of food
nutrition
26
common ones include wheat, tree nuts, shellfish, and eggs
common food allergies
27
water intake recommendations are the same for younger adults, but meeting needs can be a challenge for this group
older adults
28
examples include fruit, vegetables, whole grains, and low or non fat dairy products
healthier carbohydrate choices
29
water soluble vitamins
B and C
30
fat soluble vitamins
A, D, E, and K
31
major minerals
sodium, potassium, chloride, calcium, phosphorus, magnesium, and sulfur
32
trace minerals
iron, copper, zinc, selenium, chromium, fluoride, manganese, molybdenum
33
bloop lipid value that if increased, may indicate a risk for developing heart disease
LDL cholesterol
34
if this is present, the amount of alcohol that diffuses through the gastric lining is slow or diffused
food in the stomach
35
replaces nutrients lost during processing
enrichment
36
found in foods of animal origin
cholesterol
37
providing all 9 amino acids, animal products, soy, and quinoa are examples of
complete proteins
38
primary role is to maintain a healthy GI tract
dietary fiber
39
regulation of body temperature, transport of water soluble nutrients, and protection for joints
functions of water
40
dietary pattern that promotes increased intake of potassium, calcium, and magnesium, and decreased intake of sodium, often used to manage high blood pressure
DASH diet
41
caused by inadequate production of lactase
lactose intolerance
42
combining proteins from different sources so that they are collectively providing all the essential amino acids
complimenetary proteins
43
increase risk of heart disease
obesity, diabetes, high blood pressure, blood lipid levels, smoking, exercise, diet
44
decrease risk of heart disease
high fiber diet, unsaturated fats, B vitamins, antioxidants, consuming fish, nuts, whole grains, fruits, vegetables, moderate alcohol, mediterranean diet
45
help the body use energy from foods
B vitamins
46
manufacturing process that makes unsaturated fat more saturated
hydrogenation
47
the amount of alcohol that results in the lowest risk of alcohol related problems
moderate drinking
48
10-35% of total calories
AMDR for protein
49
hormones that control blood sugar level in the body
insulin and glucagon
50
what lowers blood sugar
insulin
51
what raises blood sugar
glucagon
52
symptoms are thirst, headache, fatigue, darkened urine
dehydration
53
needed in the diet in amounts greater than 100 mg per day
major minerals
54
main function of carbohydrates
energy
55
most abundant protein in the body that provides structure
collagen
56
makes up most of the lipids in the body
triglycerides
57
needed in increased amounts for adolescents because of their high energy needs
B vitamins
58
side effects of medications, poor health of mouth, teeth, or gums, losing weight without trying, and social isolation
warning signs of malnutrition
59
minimum amount of moderate intensity exercise recommended for each week
150 minutes
60
should consume at least 1800 calories and 13 cup of fluid daily
breastfeeding women
61
consumption of excess calories from any of the macronutrients is stored here
adipose tissue
62
minerals often under consumed by older adults
calcium, iron, zinc
63
increases risk of mother developing high blood pressure, gestational diabetes, and needing a C section
overweight
64
used to determine overweight in children and adolescents
BMI above or at 85th percentile
65
condition caused from low energy intake combined with increased energy expenditure that decreases performance and increases health risk, especially in female athletes
REDs female athlete triad
66
BMI 25-29.9
overweight
67
chronic illness may increase the need of this nutrient above the RDA
protein
68
grapes, hot dogs, popcorn, hard candy, etc
choking hazard
69
weight gain during pregnancy when pregnant BMI is 18.5-24.9
25-35 lbs
70
relationship between energy intake and energy expenditure reflected in body weight and body composition
energy balance
71
body composition, flexibility, and muscle strength and endurance are components of this
fitness
72
deficiency increases risk for neural tube defects, anemia, and low birth weight of infant
folate
73
the best indicator of adequate nutrition in infants, children, and adolescents
growth
74
decreases with aging
BMR
75
makes up the majority of total energy expenditure
BMR
76
nutrient requirement that may be 30-70% higher in athletes than the general population
iron
77
muscle glycogen, liver glycogen, and dietary carbohydrates
sources of glucose
78
used to help a pregnant woman meet the increased vitamin and mineral needs of pregnancy
prenatal vitamins
79
the most common nutritional deficiency in infants, children, and adolescents
iron
80
proportions of calories from carbs, proteins, and fats that are the same for each adult category
AMDR
81
body mass attributed to muscle, bone, and internal organs
lean body mass

Nutrition (1 decks)

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